Two-hearts-beet-as-one Salad
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 2 | Servings | ||
INGREDIENTS
| 1/2 | c | Canned hearts of palm |
| drained and rinsed | ||
| 1/2 | c | Canned sliced beets |
| drained and rinsed | ||
| 1 | Bunch arugula or watercress | |
| washed dried and cut | ||
| into | ||
| bite-size pieces 2 cups | ||
| 2 | T | Extra-virgin olive oil |
| 4 | t | Lemon juice |
| 1/4 | t | Salt |
| 1/4 | t | Black pepper |
| 1 | Chunk, 1 oz fresh Parmesan | |
| cheese or 1 tablespoon | ||
| grated Parmesan cheese |
INSTRUCTIONS
With a sharp knife, cut hearts of palm lengthwise into quarters, then cut each piece crosswise in half; set aside. Using a small, heart-shaped cookie cutter or a small knife, cut beet slices into heart shapes; set aside. Divide arugula between two salad plates. Arrange hearts of palm and beet hearts around and on top of arugula. In a cup, mix oil, lemon juice, salt and black pepper; drizzle over salad. Using a vegetable peeler, shave thin slices of Parmesan cheese over each salad or sprinkle with grated cheese. Yield: 2 servings Typed in MMFormat by cjhartlin@msn.com Source: Mr. Food's Easy Cooking March/April 99 Magazine. Posted to MM-Recipes Digest V4 #7 by "Cindy Hartlin" <cjhartlin@email.msn.com> on Feb 4, 1999
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Nutrition (calculated from recipe ingredients)
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Calories: 950
Calories From Fat: 445
Total Fat: 50.8g
Cholesterol: 149.7mg
Sodium: 3719.6mg
Potassium: 935.7mg
Carbohydrates: 46.2g
Fiber: 12g
Sugar: 4.5g
Protein: 77.6g